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Told Tak I planned to cook braised pork last night, he asked "Is it the one your mum cooked before, with the fatty pork?" He loved it when my mum cooked it during Chinese New Year 2 years ago. I love it too actually but it is too fatty so I seldom cook it. I can eat a lot of rice with the gravy... like in the photo, mountain of steamed rice I ate. This is one of my mum's signature's dishes, all my family members like it very much. My brother and brother-in-law able to eat 4-5 eggs in one go!

I like to cooked it with chunky pieces of pork belly then slice it up just before serving. It tastes nicer that way, juicy. Tak told me to cook more as it tastes better the next day.

clara, there is not any batter for agedashi dofu. I used only corn flour to coat the dofu... as in the cookbook. But need to dry the dofu with cloth before cooking (for 30 minutes at least). Hope this helpful.